Garlic Prawns & Chorizo Risotto

• Finely chop brown onion and garlic. • Roughly chop mild chorizo. • Zest lemon to get a pinch, then cut into wedges.

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook risotto-style rice in boling water until 'al dente', 7-8 mintues. • Drain risotto.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and chorizo, stirring, until golden, 5 minutes. • Add half the garlic and Nan's special seasoning, cook until fragrant, 30 seconds. • Remove pan from heat. Return risotto to pan. • Stir in Parmesan cheese, baby spinach leaves, lemon zest, a generous squeeze of lemon juice and roasted tomatoes. Season to taste. Transfer to serving plates and cover to keep warm.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook tail-on prawns, tossing, until pink and starting to curl up, 3-4 minutes. Add a pinch of chilli flakes (if using) and remaining garlic and cook until fragrant, 30 seconds. • Remove pan from heat. Add a squeeze of lemon juice. Season, then toss prawns to coat.